کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6400603 | 1330876 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Stability of food grade antioxidants formulation to use as preservatives on stored peanut
ترجمه فارسی عنوان
پایداری فرمولاسیون آنتی اکسیدان مواد غذایی برای استفاده به عنوان نگهدارنده در بادام زمینی ذخیره شده
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کلمات کلیدی
سازگاری مجتمع، هیدروکسی آنیزول بوسیله، هیدروکسی تورولین بوسیله، میکرو کپسول،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The aim of this study was to microencapsulate butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) by complex coacervation using gelatin-gum arabic system as encapsulating agent under different reticulation conditions (with or without crosslinking agent). Morphology, encapsulation efficiency (%EE) and permanence period of compounds in formulation at 25 °C and in peanut grains stored at different temperatures (20, 25 and 30 °C) and water activities (0.65, 0.75, 0.85 and 0.95) were evaluated. Significant statistically differences were observed between crosslinking agents, where microcapsules reticulated with glutaraldehyde were 19% and 21% higher than microcapsules with formaldehyde and without crosslinking agent. Microencapsulation technique used gave about 80 %EE for both antioxidants, regardless of reticulation condition. Permanence of both antioxidants was between 14.4 and 4.6 μg/g in the formulation stored at 25 °C during 30 days and between 730 and 350 ng/g for BHA and BHT, respectively, in peanut system, after 40 days. This methodology is a promising technique for the addition of food grade antioxidants to peanut providing preservative effects for a storage period greater than 40 days, being and alternative for control of mould, mycotoxins and insects in peanut grains.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 62, Issue 2, July 2015, Pages 1019-1026
Journal: LWT - Food Science and Technology - Volume 62, Issue 2, July 2015, Pages 1019-1026
نویسندگان
Natalia Soledad Girardi, Daiana Garcia, Andrea Nesci, MarÃa Alejandra Passone, Miriam Etcheverry,